Some of the dishes or foods served in this restaurant may contain substances that cause allergies or intolerances to one or more of them.
If you are allergic or intolerant to one or more substances please inform us and we will show you preparations free of specific allergens.
This is the list of substances or products that cause allergies or intolerances, partly used in this exercise.
1-Cereals containing gluten, i.e. wheat, rye, barley, oats, spelt, kamut or their strains and derivative products: bread, tigelle, fried gnocco, breadsticks, cakes, pastries, desserts, fresh pasta, (tortellini, tortelloni, tagliatelle, etc.) baked pasta, dried pasta, baked products, au gratin tomatoes
2-Crustaceans and crustacean-based products
3-Eggs and egg-based products: fresh pasta (tortelloni, tortellini, tagliatelle, etc.), baked pasta, dry egg pasta, cakes, desserts, ice cream, packaged or self-prepared mayonnaise.
4-Fish and fish-based products
5-Peanuts and peanut-based products
6-Soy and soy-based products
7-Milk and milk-based products: tigelle, fried dumplings, desserts (trifle, cream, baked goods, fresh pasta filling if there is ricotta, fresh or mature cheeses)
8-Nuts i.e. almonds, hazelnuts, walnuts, Akagiù nuts, Pechan nuts, Brazil nuts, pistachios, Macadamia nuts, Quisland nuts and their products: tortelloni with radicchio and walnuts, entrecotte or sliced old Modena , desserts, cakes, Nutella (nutmeg is present in all fillings of tortelloni, tortellini and meat sauce)
9-Celery and celery-based products: raw vegetable dip, meat or sausage ragout, stewed or moist
10-Mustard and mustard-based products: fillet with green pepper, mayonnaise of our own production, pumpkin tortelloni
11- Sesame seeds and sesame-based products
12-Sulfur dioxide (SO₂) and sulphites in concentrations of 10 mg/kg: wine, mushrooms
13-Lupines and lupine-based products
14-Mollluscs and mollusc-based products